Red Wine Braised Beef Short Ribs
Tender, fall-off-the-bone beef short ribs braised in a rich red wine sauce with aromatic herbs and vegetables, perfect for a hearty dinner.
Prep time: 15 minutesCook time: 2 hours 50 minutesServes: 4
Ingredients
4 lbs beef short ribs
2 tbsp olive oil
1 large onion, diced
3 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
2 cups red wine
2 cups beef stock
2 tbsp tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper to taste
Instructions
1. Preheat the oven to 325°F (165°C).
2. Season short ribs with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Sear short ribs until brown on all sides, about 8 minutes, and remove.
5. In the same pot, add onions, carrots, and celery; cook until softened, about 5 minutes.
6. Add garlic and cook for 1 minute more.
7. Stir in tomato paste, then pour in red wine; bring to a boil and reduce by half.
8. Add beef stock, rosemary, and thyme.
9. Return short ribs to the pot and cover.
10. Transfer to oven and braise for 2.5 to 3 hours until tender.
11. Remove ribs and simmer sauce on the stove until thickened, about 10 minutes.
12. Serve ribs with reduced sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a saucepan over low heat, or in the microwave until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
